Stuffed Omelette
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
Ready for some Mexican for Brunch?
  • Eggs - 4
  • Onions - ½ cup (sliced)
  • Sweet peppers - ½ cup (sliced)
  • Mushrooms - 1 cup (sliced)
  • Baby Spinach - 2 cups
  • Butter - 1 tbsp
  • Vegetable or olive oil - 1 tsp
  • Tomato ketchup - 2 tbsp
  • Milk - 4 tbsp
  • Cheese of your choice - 4 slices or shredded (to taste)
  • Chilli flakes - to taste
  • Salt - to taste
  • Black pepper - to taste
  1. Heat 1 tsp oil and ½ tbsp butter in a pan. Add the sliced onions and saute for 2 -3 minutes. Then add the peppers and mushrooms, saute for another 2 minutes on high flame.
  2. Add the spinach, 2 tbsp of tomato ketchup, chilli flakes, pepper and salt. Saute until the mixture is completely dry.
  3. Turn off the flame and keep the stuffing aside.
  4. In a bowl, add 2 eggs, 2 tbsp of milk, chilli flakes, salt and pepper. Whisk well to combine the ingredients.
  5. Next the Omelette:
  6. In a nonstick pan and add 1 tsp of butter. On low flame add the egg mixture and evenly coat the pan making a thin layer.
  7. Slide the pan back and forth and let the omelette cook evenly. Do not overcook.
  8. Place some cheese over half the omelette and then the cooked veggies. Top with some more cheese and fold the omelette.
  9. Slide on to a plate. Serve with your favorite salsa and sour cream.
Recipe by Nehu's Kitchen at